Specific Foods
Better Than Meatloaf
Prep Time
20 min
Cook Time
100 min
Servings
8
Calories
260
Hearty lentil and bulgur loaf that makes great sandwiches with leftovers!
Ingredients
2 cups dry lentils
1 bay leaf
8 cups water
1 cup uncooked fine bulgur
1 cup soft whole wheat breadcrumbs
1 tablespoon ketchup
1 medium onion
1 clove garlic, crushed
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon dried tarragon
Salt and pepper to taste
3 tablespoons tomato paste or sauce
Instructions
1. Combine lentils and bay leaf with 6 cups water. Bring to boil, simmer covered until soft and water absorbed, about 45 minutes.
2. Combine bulgur with 2 cups water. Bring to boil, simmer covered 15 minutes.
3. Preheat oven to 350°F.
4. Transfer lentils to large bowl. Add bulgur and all remaining ingredients except tomato paste.
5. Mix with hands until thoroughly combined.
6. Pat into 5x9 inch loaf pan.
7. Bake until firm but not dry, about 40 minutes.
8. During last 5 minutes, brush top with tomato paste.
9. Let cool 15 minutes. Serve warm.
Note: Leftover slices make great sandwiches!
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Nutrition Facts
Per Serving (8 servings)| Calories | 260 |
| Protein | 16,00 g |
| Carbohydrates | 48,00 g |
| Fat | 1,00 g |
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